Opening Note: Sadly, due to the fact I am newly in Hong Kong, I will be restricted in photos of recipes for a while as I cannot remake the dishes and photograph them before posting. Whilst my dorm does have a little kitchen, it doesn’t come supplied with anything, so I will need to go shopping and stock it up before I can get back to cooking and photographing delicious gluten-free recipes! However, luckily I have a few of my staples stored either in my head or on the computer which I can continue to share in the mean time – I’d hate to leave you all hanging!
Today’s recipe is another great one for anyone with a slow cooker. It can also be done on the stove much quicker, but I find the slow cooker makes it so much tenderer and tastier!
800 g boneless, skinless chicken breasts
400ml tinned coconut cream
1 tin of baby corn
1 carrot, sliced
1 red capsicum, sliced
A handful of green beans
Coriander leaves to garnish
Sliced red chilli to garnish
Red Curry Paste (you can buy this pre-made if you’d like, just check its GF!):
1 red onion
10 g galangal, sliced
2 garlic cloves, chopped
1 tsp chilli powder
2 corriander roots, washed
1 tsp shrimp paste
3 tbsp peanuts, toasted
To make the red curry paste, place all the paste ingredients in a food processor and blend until smooth. Alternatively, pound the ingredients using a mortar and pestle to form a smooth paste.
Trim the chicken of any fat, then chop into 2cm pieces and put in a large bowl. Add the red curry paste and mix well to coat the chicken in the paste.
Put the chicken in the slow cooker. Cook on high for 2 hours, then add the coconut cream and vegetables and cook for a further 1 hour. Ladle the curry into large serving bowls and garnish with the coriander leaves and chilli.
Serve with Jasmine Rice.
p.s. In case you were too distraught about no photos, here’s one of the ladies market in Mong Kok today!
For my first post from Hong Kong, I decided it would be fitting to dig up and detail one of the meals I made during a cooking class in Shanghai earlier this year. I had to adapt it a little to make it gluten-free, but it still tastes genuine!
100 g Chicken breast
Handful of peanuts
2 tbsp sugar
2 tbsp rice wine
1 tbsp chilli paste
1 tbsp vinegar
2 tbsp cornstarch
1 tbsp ginger
I tbsp garlic
1 tbsp gluten-free thick soy sauce
Dice the chicken breast. Season the chicken with salt, sugar, pepper, 1 tbsp rice wine, coat with 1 tbsp of cornstarch and then cook in a little oil. Take out when the chicken is cooked.
Fry the ginger, chopped garlic, chilli paste and 1 tbsp rice wine until fragrant. Add diced chicken, a little water, a little more sugar, vinegar and a little starch.
Top with the peanuts and serve.
I am now off to explore my new surroundings and get organised! Stay tuned for pictures and lots of food recommendations :)
Coeliac’s – Risotto is your new best friend! It is delicious, and only gets better when you add a whole lot of white wine. This is also great with seafood but lasts better in the fridge to be re-microwaved when its chicken. It also makes A LOT, you could feed 6 easily.. A great, easy option to make for a dinner party.
1&½ litres gluten free chicken stock
300ml dry white wine
1 onion, finely chopped
600g chicken breasts cut into 2cm cubes
600g arborio rice
1 cup frozen peas
100g mushrooms, sliced
90g parmesan cheese
3 tbsp fresh parsely, finely chopped
Heat the stock and wine over medium heat in a saucepan.
In a deep heavy-based pan, melt half the butter over low heat and cook onion until soft. Add chicken and stir for a minute or so, or until chicken is just browned. Remove and set aside.
Add remaining butter and once melted add rice and increase heat to moderate. Add vegetables and 250ml of the stock and wine mixture and bring to a simmer whilst stirring constantly. As the liquid is absorbed, add another 250ml of stock and continue until all stock is used.
After 15 minutes, taste the rice and check it is cooked.
Remove risotto from heat, stir through parmesan, parsley and chicken, cover and leave to rest for 2 minutes before serving.
I know I have said this before but I need to reiterate – I have the most amazing and tolerant family in the world. I mean, yes they have to love me anyway, but the support and care that they have shown me with my diagnosis has been unbelievable. Today’s recipe was made for me by my grandma, ‘Janma’, and proved to me that even the old can be taught new tricks! My grandma is a pro gluten-free baker! The recipe hails from a fellow coeliac; Mandy Vains, so a huge thank you for passing it along, I love it and it will definitely feature in my family’s up and coming gluten-free cookbook!
1 Gluten-free packet cake mix
1 Large tin or 2 small tins of pie apricots or apples (strained)
300ml sour cream
Melt butter and add to cake mix, stirring until well combined. Press mixture into a pyrex dish.
Top with pie apricots (or apples).
Beat the egg. Add the sour cream and beat until combined. Pour this over the apricots (apples).
Sprinkle with nutmeg (or cinnamon/ mixed spice).
Bake for 1 hour in a moderate oven, or until golden on top.
Best served with a frothy coffee (Read: A cappuccino from a sachet you buy in boxes at the supermarket).
p.s. Doubting how cool my grandma is? Or how legit she is as a cook? Take her Micky Mouse interpretation for some evidence and get baking!
Today’s recipe is one of my family favourites. Since my diagnosis as a coeliac, my entire family has been digging up recipes that are either naturally gluten-free or can easily be made so. Beef in Coconut with Spinach is not only gluten-free by nature, but delicious too.
Pepper and coriander paste:
-1 tbsp garlic
– 2 tsp salt
– 2 tbsp cracked black peppercorns
– 2 cups whole fresh coriander
– 2 tbsp lemon juice
Bunch of spinach, green bits roughly chopped
500g of rump, finely sliced
4 cups of coconut milk
2 stems finely chopped lemongrass
1 tbsp galangal
2 tbsp fish sauce
1 tbsp sugar
Put all the pepper and coriander paste ingredients in a blender and pulse until finely chopped and combined.
Put coconut milk, pepper and coriander paste, lemongrass, galangal, fish sauce and sugar into a non-stick frypan and bring to the boil. Turn the heat down to a simmer, add the beef, and cook gently for 20 minutes.
Add the spinach and cook for eight to ten minutes.
I don’t know about you, but I have a compulsive thing about going to dinner parties with something in hand. I just can’t stand the thought of rocking up without taking something with me. Normally it’s easy to just take a bottle of wine or two, however, it gets a little more tricky when the house your going to has a huge wine cellar and oodles of wine. I made the mistake of taking wine there once and got a very strange look followed by ‘you know we have lots of this, my dad works in wine’.. duly noted… So last night I was off to a dinner party there. Now don’t get me wrong, this is one of my best friends and I love her family dearly, but taking things is HARD, especially when you want to do something nice as they are making the entire meal gluten-free just because you are coming. So, I figured I would help out and make some gluten-free cookies that people could have for dessert! Pulling out all my gluten-free cook books I found an easy and quick recipe for gluten-free chocolate chip cookies, always a crowd-pleaser! They tasted delightful and the non-coeliac’s couldn’t even tell they were gluten-free. For me, thats a win!
115g butter, softened
175g caster sugar
1 tsp vanilla extract
175g gluten-free self-raising flour
60g rice flour
85g chocolate chips
Preheat the oven to 190 degrees (Celsius). Line two baking trays with baking paper.
Cream together the butter and sugar until fluffy using an electric whisk (I used my new Kitchenaid – worked a treat!) Add the egg and vanilla and whisk again.
Sift the flours into the mixture and combine. Add the chocolate chips and stir through until evenly divided.
Roll the dough into about 1 inch diameter balls and place on the baking trays about 5 cm apart as they will spread as they bake. Flatten each ball with your fingertips until they are about 1cm thick.
Bake for around 15 minutes, or until golden. Leave on the baking trays to cool for 2 minutes before transferring to a wire rack to cool completely.
Note: Don’t worry if the cookies seem a bit soft when they first come out of the oven, they will harden and crisp up as they cool.
I have a feeling I should have been born Greek as my love for olives is pretty much indescribable. I can sit and literally eat the whole jar and am a firm believer that a salad isn’t a salad, and a pizza isn’t a pizza, without olives. Thus, when I stumbled across the notion of rolling olives inside steaks, my mouth instantly started watering and I jumped into the car to go get the ingredients. This dish is full of strong flavours and a must do for any olive lover!
1/2 cup sun-dried tomatoes – either buy dry-packed or pull off most of the oil with your fingers
25 kalamata olives, pitted
2 cloves of garlic, roughly chopped
1 tsp dried oregano
1/4 tsp ground black pepper
2 steaks (I used scotch fillet but you can pretty much use anything – the original recipe calls for top round steaks)
1 tsp + 2 tbsp olive oil
1 tbsp lemon juice
Handful of chopped fresh basil
Note: You will need kitchen string
Put the sun-dried tomatoes, olives, garlic, oregano, and pepper in a food processor and pulse until finely chopped.
Pound the meat until is about 1/4 of an inch think – you can do this how ever you like – between sheets of baking paper, with a mallet or a rolling pin – pick your weapon and have some fun :)
With a sharp knife, lightly score the steaks on one slice in a crosshatch pattern.
Evenly divide the olive filling between the 2 steaks. Form into a roll about 1/3 of the way down the steak from one end, leaving a 1/2 inch border from the end. Fold the short end over the top of the filling and roll the steak up. Tie the rolls in 3-4 places with kitchen string.
Place a large non-stick frypan over a medium-high heat stove and warm the 1 tsp of olive oil. Cook the steak rolls for 5-8 minutes, turning often to ensure all sides are browned and sealed, including the top and bottom. Note: If the steaks still don’t look cooked enough increase the time and remove when they are cooked to your taste. I like mine medium rare so only cook for a shorter time. Once cooked transfer to a plate.
In a small bowl, combine the basil, lemon juice and remaining olive oil (2 tbsp). Spoon evenly over the steaks and cover the plate with aluminium foil.
Allow the steaks to rest for 10 minutes before slicing in 1 inch think slices.
I made these scones last year when I went through a huge gluten-free baking spree to find what tasted good and filled the growing void where gluteny snacks used to be! However, before posting them up here for you though, I needed to remake them and ensure they were up to deliciousness standards (well… really… C and I needed breakfast whilst writing and this seemed like a great idea)! They are super easy and only use 3 ingredients so get to it! Plus, the lemonade in them makes up for the gluteny ingredients that normally make them all fluffy!
Note: My housemate, B, is sugar-free so I try and take the sugar out of things so she can eat them too! This is really easy to do with this recipe, change the lemonade for sugar-free lemonade and dadaaa, sugar-free!!
3 cups gluten-free self raising flour
A little extra gluten free self raising flour
2 tbsp milk
Toppings (Optional) – jam in your favourite flavour and extra cream
Preheat oven to 220°C.
Combine all ingredients but don’t overmix.
Use a lightly gluten free floured rolling pin or the palm of your hand to roll out the dough until about 2cm thick.
Dip a round 5cm pastry cutter in extra flour before cutting out each scone. Don’t twist the cutter as the scones will rise unevenly during baking. Place on a baking tray lined with baking paper and then brush tops with milk.
Bake for 10-15 minutes or until golden on top.
To serve: Whip the extra cream until stiff peaks form (careful not to turn it to butter, I have seen this happen) and place this and the jam in little containers.
To eat: Rip the scones open – i prefer to open them so they look like a taco – split down the middle and joined at the bottom – smother with jam (my favourite is rapsberry) and top with cream. If you are doing the taco thing, flip the top back over and eat like a taco – this stops the cream and jam coming out all over you as you eat!
The original of this recipe was something I saw in a newspaper and knew I must try. I have a good friend who is allergic to garlic so it stood out to me that this was a recipe that both of us could enjoy! Although the original only used 500g mussels I didn’t think was enough to feed 3-4 people as it suggested so I doubled it – I would say 1kg feeds 3, maybe 4 people, if they are not too hungry. Ultimately – adapt the recipe, maybe add rice or increase the mussels if there are more people.
500ml coconut milk
500ml chicken stock
250ml vegetable stock
5cm piece of ginger, sliced
2 lemongrass stalks, bruised and cut into 5-10cm pieces
Peel of 1 lime, in wide strips
3 handfuls of green beans
1kg mussels, washed and beards removed
2 bok choys, washed and seperated
Juice of 1 lime
2 tbsp fish sauce
1 tbsp caster sugar
Handful of coriander leaves
Put the coconut milk, stock, 1L of water, ginger, lemongrass and lime peel into a large saucepan and bring to the boil, then simmer for another 5 minutes.
Increase the heat again and add the green beans. After a minute, add the mussels and bok choy.
Cook for 3-5 minutes, or until the mussels are open.
Add the lime juice, fish sauce, sugar and coriander, stir and serve.
It was absolutely delicious, fresh and light! Try it!
P.s. Here’s a photo of Nat having gobbled the garlic-free, gluten-free deliciousness:
With my almost a year now of being a coeliac I have learnt the thing you miss most is baked goods. Whilst typical dinners can be made with minor adjustments, baking is more of an art! Luckily my friends had the realisation that I was going to die without being able to bake (and eat) delicious cakes, muffins, cookies and cupcakes so I got given 3 cookbooks entirely about gluten-free baking within a week of being diagnosed! I know what your thinking: damn I wish I had her friends! Well the best bit is that you can share in their wisdom through my posts about the delicious recipes I have found. First a tip: a LOT of the recipes in books are NOT delicious… they are gluten-free but definitely not up to baking standards. Try not to get too excited about how something sounds until you try it, you may just end up really depressed about how gross it tastes. Don’t blame yourself, blame the devil: xanthan gum!
So today’s recipe is gluten-free Red Velvet Cupcakes. I made these on Thursday so that my housemate, B, could take them to a party (just in case there was a coeliac/gluten-intollerant… well not really.. just because they are delicious!).
175g gluten-free self-raising flour
1 tsp xanthan gum
3 tbsp cocoa powder
1 stp cream of tartar
85g unsalted butter, softened
150g caster sugar
2 large eggs
2 tbsp natural red food colouring
2 tsp vanilla extract
1 tsp cider vinegar
For the cream cheese icing:
115g full-fat cream cheese
60g unsalted butter, softened
½ tsp vanilla extract
350g icing sugar, sifted
Preheat the oven to 160°C. Place patty-cake paper cases into a cupcake tray and set aside.
Combine the flour, xanthan gum, cocoa, and cream of tartar in a large bowl.
In another large bowl, beat the butter and sugar with an electric whisk. Add the eggs, one at a time, whisking between additions. Add half the flour mixture, colouring, vanilla, vinegar and hald the buttermilk. Whisk well with a hand whisk.
Add the remaining flour and buttermilk. Whist again for 30 seconds. Divide the mixture between the paper cases so they are two-thirds full. Bake for 40-45 minutes or until the centres spring back with lightly touched. Cool for 5 minutes, then transfer to a wire rack to cool completely.
For the icing, whisk the cream cheese, butter and vanilla in a large bowl using an electric whisk. Gradually add the icing sugar, a little at a time, until it is all incorporated. Whisk for 30 seconds until really light and fluffy.
Carefully slice and crumble a thin disc from the top of three cakes to make crumbs for the topping. Spoon the icing into a piping bag and pipe it in swirls on top of the cakes.
Scatter over the cake crumbs to finish.
Note: Be careful with how much you put in… these little delights RISE!
P.s. you may notice that B even took some of the Banana and Choc Chip Cupcakes I had made to her party. Coming from a non-coeliac, I take that as a huge sign they are delicious!
Final Note: I have found that most gluten-free baked goods are 10x better the day they are made then the next, try and bake them on the day they are to be eaten!